Keto Coconut Chicken Thai Curry
This authentic & healthy keto coconut chicken Thai curry recipe is ready in under 30 minutes and packs in tons of protein and veggies. Served over cauliflower rice, this is the perfect low-carb weeknight meal!
Table of Contents
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Note: You can also watch this recipe video on YouTube.
What Makes This Recipe Great
I love Thai red curry. The warm spices, the slight kick of heat, and the sweet coconut milk simmered together with juicy chicken and tender vegetables. It is just the best!
I used to get coconut Thai curry chicken exclusively at restaurants until one day I decided to make it myself and was blown away by how easy it was to make, and how authentic it tasted right from my own kitchen.
It was just as delicious, and by making it at home I was able to control the ingredients to ensure it’s healthy, keto, low carb, and Whole30 compliant!
Chopped Veggies: This keto chicken curry is so simple to make. First, you need some chopped vegetables. Any vegetables will do! I tend to like it with zucchini, bell pepper, green onions, and yellow onion. I’ve also made it with broccoli, cauliflower, spinach, shredded carrots, celery, potatoes, etc. You can’t go wrong!
Chicken Breasts: Next, you need chicken. I love using thighs or breasts. It cooks fastest if you cut it up first before adding it to the pan.
Authentic Thai Red Curry: Finally, you need the curry! For the sauce, you need red Thai curry paste and coconut milk. Thai Kitchen makes my favorite Thai curry paste. It’s Whole30 and keto-friendly, and considered an authentic swap instead of making your own curry paste!
Coconut Milk: When buying coconut milk, it’s important to find the correct version. Look for canned, unsweetened, full-fat coconut milk or even coconut cream. I’ve included a photo of the ingredients above to help you find this easily at the grocery store!
How to Serve Keto Chicken Curry
I love serving this keto curry over cauliflower rice, or regular rice if it works for your diet.
How to Meal Prep
Store your keto chicken curry in an airtight container for up to 5 days in the refrigerator. Heating: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.
Don’t Buy these Coconut Milks
Coconut Creamer: You’ll find this next to the coffee creamers. While this is thicker, it is not ideal for this recipe. Many are sweetened and don’t function the same as a can of coconut milk.
Canned cream of coconut (aka crema de coco): This is super sweet and meant for daiquiris and desserts.
This keto chicken curry recipe is for a mild spice Thai curry. My kids can eat this with no problem. If you like yours spicier, add in red pepper flakes and/or Thai chiles.
Yes! Freeze leftover keto chicken curry in a freezer-safe airtight container for at least 6 months. Can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Yes! You can leave out the chicken, or use tofu or plant-based meat in place of chicken to make this vegetarian/vegan friendly, or make it with just the vegetables.
Make sure your Thai curry paste and coconut cream are Whole30 friendly if you make this keto chicken curry recipe during a Whole30.
Keto Coconut Chicken Thai Curry
- 1 pound chicken breast or thighs, chopped into 1" pieces
- salt + pepper
- 1 tablespoon coconut oil
- 2 zucchinis, chopped
- 1 red bell pepper, sliced
- 1 bunch green onions, sliced
- 1 yellow onion, sliced
- 1 teaspoon fresh ginger, peeled and chopped
- 2 cloves of garlic, grated or finely minced
- 2 tablespoons red thai curry paste, or more to taste
- 1 13.5-ounce can full fat coconut milk
- Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
- Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet
- Heat a cast iron skillet over medium heat.
- Pat the chopped chicken dry and season with salt + pepper.
- When the skillet is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
- With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
- Add the garlic and ginger, cook for 30 seconds until fragrant.
- Return the cooked chicken to the skillet.
- Add in the thai curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.
- Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
- See the Recipe Notes below for more tips, FAQs and ingredient substitutions.